Bittman’s Sauteed Cauliflower with Feta and Mint

That’s what I said to my father last weekend. When I stormed (YES! Hurricane Joanne RETURNS) out of the house.

I’m not usually quite so explosive. But I think the Real Housewives are beginning to rub off on me. Soon I’ll be getting Botox injections in my living room.

What’s that you say? I don’t have a living room?

Minor detail.

What you should know from the get-go. Is that we were fighting about peanut butter.

And if there’s one food on this earth that I’m passionate about. It’s peanut butter. (Also. Cream cheese frosting. But if he had a problem with cream cheese frosting. You’d be reading about me in the paper today. Because I would have strangled him.)

You see. I shouldn’t do things like offer to cook vegetables for people who don’t like vegetables. Or for people who don’t own a bottle of soy sauce. (Really. I said, innocently, “Where’s the soy sauce?” and everyone looked at me like I was asking for some esoteric ingredient. Like pig intestines. Maybe that’s what I’ll do next time. Feed them pig intestines. Covered in soy sauce. And peanut butter. That’ll show ’em.) Moral of the story: stay away from people who consider soy sauce to be an exotic ingredient. They are crazy.

Anyway. Not having soy sauce can be very limiting. Especially when your whole plan is to make a fried rice kind of a dish. So I had to improvise.

And what I ended up with was a combination of hoisin sauce (Yes. They have a bottle of hoisin sauce. But no soy sauce. Because THAT makes sense.), ginger, and peanut butter. That, actually, tasted pretty awesome.

Until, of course, I made the grave mistake of leaving the jar of peanut butter on the counter. That’s when the temper tantrum ensued.

Because some people only like peanut butter on bread and not in their food. Some people also deserve to be sent to bed without dinner. Or to the punishment corner to think about what they’ve done. But seeing as how I barely fit in the punishment corner, I couldn’t really envision my father. Who is admittedly larger than I. Maneuvering himself into it.

And so when he refused to even try the dish. I stormed.

Thunder. Lightning. Heavy winds.

The full monty of bad weather. It was a fiasco.

When I got home and finally cooled down enough that I could hear myself think. I asked myself why I cared so much. There are, after all, foods that I don’t like.

And what I came up with is that even if I think I won’t like something. I’ll still try it. I want to taste everything. And part of tasting everything. Involves. Well. Tasting everything. I also believe that when people say they don’t like certain foods. It’s not that they don’t like the food. They’ve just never had it prepared in a way that appeals to them. Which is why they should keep trying it. I’m not saying order a whole dish of it at a restaurant. But one bite never hurt anyone (unless that bite is festering with E. coli. Then maybe you should pass. Try again later.)

So when this week’s I Heart Cooking Clubs theme was centered around herbs. I could have gone the easy route. And cooked with something I knew I would love. Basil. Cilantro. Chives.

But instead, I decided to cook with an herb that I’m constantly on the fence about.

Mint. It’s not that I don’t like mint. I do. In very specific contexts. (On my BREAD not in my FOOD. Shake it out, Jo. Shake. It. Out.) Mojitos being one. But if I see mint as a main ingredient in a dish at a restaurant. I won’t order it. It’s just a very strong flavor and one that I’m not generally in love with.

And then there was Bittman’s sauteed cauliflower with feta and mint. Which somehow managed to change my mind entirely about this whole mint situation. The sharp tangy feta with the sweet mint against the pretty neutral background of cauliflower. All tied together by the salty seasoned breadcrumbs. It was a dish that hit every part of my palate. And made it smile.

Just proving my point. That you should never unequivocally write off a food or an ingredient. Because you may be missing out on all kinds of wonderful.

Sauteed Cauliflower with Feta and Mint
Serves 4, adapted from Bittman’s How To Cook Everything Vegetarian

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

75 Responses to Bittman’s Sauteed Cauliflower with Feta and Mint

I’m making a rare appearance as I had to tell you I once had a blow-out fight over peanut butter in food as well!

It was my first counseling job as a social worker at age 22. I was working with 16 – 18 year girls in a group home. Their diet was abysmal and I was trying to broaden their horizons and I made an awesome spicy peanut butter noodle dish…

they refused to eat it!

not sure there was a blow out really, but I was very disappointed and hurt too I guess. I wasn’t much older then they were after all and I wanted them to like me.

I hear you. I’ll always try a bite. I take it as a challenge. Stepping out of my comfort zone. Another challenge in life is accepting the picky eating habits of our families. Ha, ha! Would have had the same reaction. No soy sauce?! I shudder at the thought.

I love mint, but usually in sauces and drinks. This recipe will be great with the mint in my herb garden. I need to try it in more savory ways.

I would always try food too. I won’t always MAKE something that is too unique but if it’s there, I will try it. I’m on the fence about mint too. It sounds good in this with the cauliflower though. Not a big feta fan though. I would totally take a bite though. 🙂

I am a big fan of trying foods I don’t care for again and again (I once hated mushrooms and blue cheese, and they are now some of my favorite things) but I’ve had a hard time with mint. I want to like it. It seems like I should. Since I love cauliflower and feta, maybe this will be the recipe that gets me to change my mind too!

I am a firm believer also that people will like anything if it is cooked in a way that they would enjoy it. You may have converted me to cauliflower since I normally eat it only blended with garlic and on pasta.

It happens every time I use mint – I buy it v grudgingly but when I finally use it, the flavour blows me away! I love feta, very expensive to get here and now, the brand I like isn’t in supply anymore, tant pis!

i’m actually really glad you did this recipe! i just took out his book food matters from the lib the other day! and i want to read so bad but my damn school books are preventing me from doing all things i want to do.

You are just so funny! Your dad reminds me of my husband and son. There have been many times when I will hide an ingredient I am using when I hear them coming because I know they will snub their noses at the dish. Usually, they do not even notice if they don’t know..lol.

I agree with you about mint. I have just recently started coming around to it too. My mother-in-law uses it in many of her dishes even her tomato sauce, and I am starting to really like it.

Your dish sounds great as usual. I am always looking of new ways to make veggies more appealing and this is definitely an excellent one. Thanks!

You’re so splendid, Joanne. 🙂 I LOVE your honesty. 🙂 I cannot wait to try this cauliflower. I got over my mint hurdle when I made a potato salad with it!! YUM!! 🙂 I have some non-foodie people in my life – one of them actually ate McDonalds before coming to my house so he wouldn’t go hungry if he didn’t like what I was making. Grrr. 🙂 Ah well. To each their own, eh?

Hey Joanne, yes, people who think soy sauce is an exotic ingredient are, well, crazy! I would have to agree with that. And one should try things before acting like a child and not even tasting it-this is after all a way of acting like a child!The cauliflower looks wonderful by the way…

first of all i can totally understand the blow up! even if its minor to some, i totally get worked into a tizzy when it comes to specific things .. and with food or making meals or baking, thats no exception. im pretty hot headed in general.. and have adult-temper-tantrum-syndrome A.T.T.S. i totally just made that syndrome up but i think it would fit us both huh?

but i definitely enjoyed the luagh so thankyou for sharing ur hilarious malo-dramatic kitchen story:)

first of all you did a simply outstanding job with the cauliflower (the much maligned vegetable)….secondly be thankful they didn’t give you a couple of old soy sauce packets that had been in their drawer for ages…(but who has Hoisin and not Soy…. weird is right!) and Soy Sauce is as much a condiment as ketchup. And I don’t mind foods I normally wouldn’t eat in other foods, but I don’t know there in there no harm no foul!! then after i like it tell me….and as for pig intestines…hmmmm it could be fun….perhaps peanut butter stuffed pig intestines, marinated in soy sauce (and Sirancha)….hmmmmanyway, you did a great job with the cauliflower, and don’t stop using peanut butter!!CheersDennis

Mint definitely shines when paired with a tangy cheese like feta or goat cheese and I bet this is a fantastic recipe. It’s funny that your parents can be picky about what they eat, usually it’s the other way around 🙂

Aren’t you glad you got brave about the mint? It’s something that just keeps on growing by our water tank, so I’d be a fool not to use it. And, this one sounds so good, it’s been saved to my recipes file.

it’s funny, as much as i love my mint chocolate, i’ve just learned myself that i’m not a huge fan of the herb mint in my dishes. but, per the words of wisdom in your blog, i’m not ready to give up on it yet. goat cheese on the other hand might not get such a chance (i’ve tried, so many times, its just not working out).

i think this all looks wonderful, and i love the way you improvised. my dad is insanely picky too, my mom and i do everything we can not to roll our eyes everytime he complains of a cooked veggie or legume!

This is too funny. My picky-eater husband and I used to fight about these things until I one day had a fit of tears (yes, tears make him do what I want). And he agreed that for the rest of our lives he would always try a bite. Just one bite is all I ask. And he’s been great about it. Plus, it turns out he likes green beans, and kiwi, and tahini – who knew? So yes, trying is good, and since I make him do it, I have to do it too!

mint is a challenge for me to but I think you nailed it with this dish – and how strange that in my last comment I compared you to Jeffrey Steingarten the Man who ate everything and here you are with his attitude to trying everything – good on you – your dad still has much to learn about peanut butter and food

Truly, there is nothing worse than a close-minded eater! I’ve vowed that I will try absolutely anything that is vegan, at least once. You really can’t judge a dish without tasting it, and even if you think you don’t like something, it might just be the way it was prepared the first time.

Anyway, I’m all for creative combos, and cauliflower + mint would certainly fit that description!

many people, myself included, will love the taste of something until the split second they learn that it contains an undesirable ingredient. posers. myself included. 🙂great dish, joanne–cauliflower never had it so good!

I knew I missed reading your blog for a very good reason. OK, 2 reasons … one being the obvious, your delicious meals. The other being your sense of humor. Each time I read a post I giggle! You crack me up.

Thanks for stopping by my blog 🙂I have learn’t to use things and pack them away quickly as between the hubby and kids they can get very picky with what is in the food. Don’t sweat the small stuff – life is short 🙂

This looks like a wonderful use for mint — it pairs so nicely with feta and I bet it’s great with the cauliflower too. By the way, I completely understand what you mean — I’m pretty passionate about peanut butter too. 😉

I have surely found that to be true – preparation means everything and can change your mind about something you thought you didn’t like – all it takes is one bite. What a way to perk up kind of bland cauliflower – delicious! I just planted mint in my garden and ordered Bittman’s How to Cook Everything. Seeing all the fantastic recipes the cooking club has been cooking up convinced me it’s a book I need to own. And cook from.

Haha….your post makes me smile….trying to count how many times my temper was at explosion point because of food 😛 But well done for trying out the mint. Your dish looks delicious. I have a piece of feta cheese in my fridge. I think I can try this. I love mint so I would love this.

Agreed. We should sample everything before we make up our minds. I feel the same way about mint…it is NOT my favorite ingredient. I’ve noticed Giada uses it in practically everything and I always leave it out, except perhaps in a few drinks, where it seems to shine.Strange to combine mint and cauliflower, but I’m willing to try!

That’s funny because we just bought a bunch of herbs to grow on our balcony this summer and I decided not to get mint because I didn’t really use it last summer! I wish I would have seen this post first 🙂 This dish sounds lovely.

I love this dish! Can you believe that I just recently met someone who had never peeled a piece of garlic before. To top things off, she went to the store to buy garlic, popped off one clove of garlic from the bulb and went to the check out to try to buy one clove! Ugghhh! And I freak out the same way over food : ) Maybe it’s the Italian gene…..

I agree on the mint! I don’t usually enjoy it but if the rest of the dish sounds goods I’ll try it out. I’ve actually started infusing it into whipped cream. Mint in desserts is yum. Mint in main dishes is.. to be determined. It’s hard to love food so much and just exclude certain foods or preparations! I don’t care what your dad says. Peanut butter makes EVERYTHING better.

Yes! My husband was absolutely convinced he didn’t like cauliflower until he tried it roasted and now he asks me to make it. I would love to mix it up a little bit and this looks like the perfect option. I understand what you are saying about mint. I do love it but can see how you don’t. 🙂

I recently discovered how amazing peanut butter and hoisin are together! Yum. Your dad is crazy. 🙂 I too am usually scared of dishes with mint (savoury dishes anyway) but I know I should give it more of a chance, and this dish looks like the perfect opportunity. I can imagine how yummy it was with the feta!

What a vegetable this is. I love how versatile cauliflower is. I so tempted to try your recipe later this week (I have 3 heads of cauliflower waiting for me at home.) I will come back to your site and report on how your recipe turned out for sure! Would you like to take a look at my most recent cauliflower creation? http://cuceesprouts.com/2010/09/marinated-cauliflower-salad/

Thanks for posting and for the beautiful photography. As a long time vegetarian and Registered Dietitian I love to recommend this most tasty way to get your veggies! I originally made this from Bittman’s cookbook as well. I used egg whites to roll the cauliflower in first to make them stick a little better and add just a little protein. I also used reduced fat feta cheese, which worked just fine in this recipe. Thanks again for sharing this one! I’m a “mint skeptic” as well..unless it is in my mojito 🙂 This recipe opened me up to mint more!